Double

1 c Sugar, granulated

2/3 c Brown sugar, firmly packed

3 tb Milk

1 tb Vanilla

2 Eggs

2 1/4 c Flour, all purpose

2/3 c Cocoa

1 ts Baking soda

1 ts Salt

1 1/2 c Walnut or Pecan pieces

- broken 1 c Chocolate chips, semi-sweet

20 Minutes Bake Time:

9 to 11 Minutes

1. Heat oven to

350 F.

2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs, ONE AT A TIME. Beat well after each addition. 3. Combine flour, cocoa, baking soda and salt. Mix into creamed

2 level measuring tablespoonfuls of dough into a mound for each cookie. Place

2 inches apart on ungreased baking sheet.

4. Bake at

9 to 11 minutes. Cool

2 minutes on baking sheet.

2 to 2 1/2 dozen

3 inch cookies. NOTE: For 2 inch cookies, drop

1 rounded tablespoon of dough for each cookie. Bake at

350 for 7 to 9 minutes. Cool

2 minutes. Remove to cooling racks. Source: Butter Flavor Crisco Cookie Collection, page

25. Shared by: David Knight